Description
This Cranberry Goat Cheese Sourdough combines the tangy flavor of homemade sourdough with the creamy richness of goat cheese and the sweet-tart burst of cranberries. It’s a delightful bread that impresses with every slice!
Ingredients
Scale
- Sourdough Starter
- Flour
- Goat Cheese
- Dried Cranberries
- Walnuts or Pecans
- Honey
- Water
- 2 cups of active sourdough starter
- 3 cups of all-purpose flour
- 1 cup of whole wheat flour
- 1 ½ cups of lukewarm water
- 1 cup of dried cranberries
- 4 ounces of crumbled goat cheese
- ½ cup of chopped walnuts or pecans
Instructions
- Feed Your Starter: A few hours before you start baking, feed your sourdough starter with equal parts water and flour. It should be bubbly and at least double in size when ready.
- Mix the Dough: In a large mixing bowl, combine 2 cups of active sourdough starter, 3 cups of all-purpose flour, 1 cup of whole wheat flour, and 1 ½ cups of lukewarm water. Stir until a shaggy dough forms.
- Add Flavorings: Gently fold in 1 cup of dried cranberries, 4 ounces of crumbled goat cheese, and ½ cup of chopped walnuts or pecans, if using. Ensure they are evenly distributed throughout the dough.
- Autolyse: Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This step allows the flour to hydrate and enhances gluten formation.
- Knead: After resting, knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. You can also use the stretch and fold method by pulling and folding the dough in on itself every 30 minutes for 2-3 hours.
- Bulk Fermentation: Place the kneaded dough into a lightly greased bowl, cover it, and let it rise at room temperature for 4-6 hours or until it has doubled in size.
- Shape the Loaf: Gently deflate the dough and turn it out onto a floured surface. Shape it into a round or oval loaf, depending on your preference, and place it in a well-floured proofing basket.
- Final Proof: Cover the loaf with a cloth and let it proof for another 1-2 hours, or until it has puffed up slightly.
- Preheat the Oven: Preheat your oven to 450°F (230°C). If you have a Dutch oven, place it in the oven to heat up as well.
- Bake: Once preheated, carefully transfer the loaf to the Dutch oven (or onto a baking sheet), score the top with a sharp knife, and cover with the lid. Bake for 30 minutes covered, then remove the lid and bake for another 15-20 minutes until golden brown.
- Cool: Once baked, transfer the bread to a wire rack to cool completely before slicing. This helps the crumb set properly.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: Experiment with add-ins like herbs for a savory twist. Adjust sweetness by increasing dried cranberries or drizzling more honey before serving. Serve warm for the best flavor.